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1.
Delightful Series
Vegetarian Skewer Favourites
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Ingredients:
| Veg.
Taiwan Meat Balls |
12
balls |
| Veg.
Little Chicken Nugget |
12
pieces |
| Button
Mushroom |
12
balls |
Cucumber
(cut in small pieces) |
1 section |
| Carrot |
1 section |
| Peanut
Butter |
2 tbsp |
| Sambal
Chili Sauce |
1 tbsp |
| Veg.
Oyster Sause |
1 tbsp |
| Veg.
OKK Chili Sause |
1 tbsp |
| "Tamarind"
Paste |
1/2
cups |
| Sugar |
2 tbsp |
Method:
| 1. |
Thread
the ingredients (1) through the stick (as picture). |
| 2. |
Deep-fry
it, cover each occupied stick with the prepared sauce (2) and
serve. |
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Sweet And Sour Chicken Balls
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กก |
Ingredients:
| Veg.
Roaster G |
1/2
pack |
| Green
Capsicum |
1/2 |
| Red
Chili |
1 |
| Cucumber |
1/4 |
| Tomato |
1 |
Seasonings:
| Tomato
Sauce |
1 tbsp |
| Chili
Sauce |
1 tbsp |
| Sugar |
1 tbsp |
| Vinegar |
1 tbsp |
| Water |
3 tbsp |
Others:
Method:
| 1. |
Deep-fry
the roasted G till turning golden brown. Cut others ingredients
into small pieces. |
| 2. |
Stir-fry
(1) with seasonings, pour corn starch paste and serve. |
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2. Dinner Series
Steamed
Sliced Fish
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Ingredients:
| Veg.
Sliced Fish |
300g |
| Salted
Vegetables |
25g |
| Ginger |
1 slice |
| Red
Chili |
1 |
| Soya
Sauce |
1 tsp |
| MSG
(optional) |
1/4
tsp |
| Sesame
Oil |
1 tsp |
| Water |
3/4
cup |
| Fresh
Coriander |
1 tbsp |
| Tomatoes |
2 |
Method:
| 1. |
Divide
and cut 1 piece of sliced fish into 3 pieces, arrange on serving
plate. |
| 2. |
Cut
ingredients (1) into fine strips and spread on top of sliced fish. |
| 3. |
Mix
ingredients (2) well and pour over sliced fish. |
| 4. |
Heat
up steamer and place fish to steam over high heat fro 15 mins. |
| 5. |
Remove
some fresh coriander on the top. |
Note: Garnish with
tomatoes. |
Sea Cucumber With Mustard
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Ingredients:
| Veg.Sea
Cucumber |
200g |
| Mustard |
500g |
| Pak
Guo |
100g |
Red
Chili
(cut in slices) |
1 |
| Suwang |
1 pack |
| Water |
1 cup |
| Salt,
MSG |
1/2
tsb each |
| Corn
Starch |
1/2
tbsp |
| Water |
1 tbsp |
Method:
| 1. |
Cut
the mustard in sword shape, Scald over boiling water. Soak in
cold water. Then arrange around the serving plate. |
| 2. |
Scald
the sea cucumber over boiling water for 10 mins. Drag out. Add
in (1) and marinate it for 10 mins. |
| 3. |
Stir-fry
sea cucumber, then combine with ingredients (2) and pak guo. Bring
to a boil, make paste with (3). Pour the whole on mustard as topping
and serve. |
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